When I’m on vacation I like to try the food of the natives. If I’m in Boston, I eat Lobster and clam chowder. When I’m in New York its a slice of pizza. Growing up in Arizona, I learned quickly that you don’t eat Mexican food in North Dakota or Minnesota. I’m sorry, it’s just not the same! I love trying new foods when we travel and here are a few of my favorites I fell in love with and had to recreate when I got home.
I fell in love with Hawaiian Pork when we went to Kauai. I came home and tried to recreate this delicious meat. I think I came pretty close with this recipe.
Crock pot Hawaiian Pork
6 pounds pork butt roast
1 1/2 Tbsp Sea Salt
1Tbsp liquid smoke flavoring
Sweet & Spicy Hawaiian Barbecue Sauce
Cut small slits in pork
Pat salt into pork
Pour liquid smoke over meat
Place in slow cooker. Cover and cook on Low for 18 to 20 hours. High for 9 to 10 hours.
Only open lid once to turn the roast!
Remove meat from slow cooker and shred. Add Sweet & Spicy Hawaiian Barbecue Sauce.
Years ago we joined friends at a small chicken BBQ restaurant in Puerto Penasco, Mexico. Our friends always bragged about this Mexican chicken and we wanted to try it for ourselves, they were right, It was delicious! When we got home our friends Mark and LeAnn were so kind to give us this recipe they found that tastes almost as good! If I put my feet in the sand, close my eyes and drink a Corona while eating this chicken its like I’m back at the beach in Mexico!
Mexican Lime Grilled Chicken
4 legs and 4 thighs
1/2 cup light olive oil
1/2 cup lime juice
1 tablespoons minced garlic
2 tablespoons ancho chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 tablespoons Worcestershire sauce
Put chicken in a large ziplock or container with lid.
Whisk together ingredients in bowl. Pour over chicken and cover chicken in refrigerator over night. The longer the better.
Preheat grill. Place chicken on grill and turn it when chicken releases from grill easily. Season chicken with salt while cooking. Cook approximately 1 hour or until internal temp reaches 165. Let chicken rest 5-10 minutes before serving.
On our cruise to Jamaica we had a chance to stop and eat lunch at Mama Marley’s. The Jerk Chicken was amazing! I had to recreate it at home. I love it with rice and grilled pineapple!
Jamaican Jerk Grilled Chicken
2 teaspoons allspice
2 tablespoons brown sugar
1/2 teaspoons cumin
1/4 teaspoons cloves
1/4 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/8 teaspoons cayenne pepper
1 tablespoons canola oil
4 boneless skinless chicken breasts
Combine all spices, brown sugar, and oil in a small bowl. Preheat grill to high heat.
Rub the mixture over the chicken with your hands.
Place chicken on the grill and cook approximately 4 minutes on each side. Until the exterior is dark brown and inside is no longer pink.
Remove from heat and rest 5-10 minutes to let the juices soak in before cutting.
I hope you enjoy these recipes as much as I do!